Pastry-Free Veggie Pot Pie

Makes: 6-8 servings
Free of:
gluten and all top allergens

Photo: Chris Gonzaga


Pot Pie Filling

  • 4 tbsp olive oil
  • 1 cup each: carrots, parsnips, leeks and potatoes, diced to ½-inch
  • 1 cup pearl onions, peeled
  • 1 cup button mushrooms, halved
  • 1 cup frozen peas, thawed
  • 1/2 cup parsley, chopped
  • 2 tsp fresh thyme, chopped
  • 1/4 cup tapioca flour (or all-purpose wheat flour)
  • Salt and pepper
  • 4 cups vegetable stock [Look for allergen-free, g-f brands]


  • 6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin


  1. Pre-heat oven to 375 degrees F.
  2. In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.
  3. Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.
  4. Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

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